Saturday, December 29, 2012

Caprese Soup


So, there's a show on the Food Network called "The Best Thing I Ever Ate". Are you familiar with it? It's a show with Food Network personalities talking about the best things they've ever ate (duh). Each episode has it's own theme, for example an episode might be "The Best Thing I Ever Ate: Desserts".

Well friends, I do believe this should go on the show under "The Best Thing I Ever Ate: Tomato Soups". Or maybe just "Soups". Or maybe just "Cheese".

The fact of that matter is that this soup is one of the best things I've ever ate. And I made it :)

It really is a genius recipe. It is a homemade tomato basil soup, pureed into smooth perfection. It's then topped with toasted baguette slices spread with homemade pesto. Top it all off with mozzarella cheese, and broil in in the oven to browned perfection.

O.M.G.

I was in heaven after one bite. In that bite, you get the flavor of that homemade tomato soup (which I might add, by the way, puts Campbell's to shame), softened bread, salty basil-y pesto, and oh yes, melted cheese. It was a hit with the hubby as well. I lamented later that night to him over who would think of such a recipe, and why, oh why, didn't I think of it? Brilliance. Sheer brilliance.

Try it. You'll see.

Ingredients:
Tomato Basil Soup-
(2) 28-oz cans of fire-roasted tomatoes
4 tbsp butter
1 large onion, diced
8 cloves of garlic, minced
4 cups chicken broth
1 tbsp dried basil
kosher salt to taste (about 2 tsp)

Pesto-
2 large handfuls of basil
2 garlic cloves, minced
1/4 cup olive oil
1 tbsp lemon juice
1/4 cup fresh grated Parmesan
pinch of kosher salt

Toppings-
Slices of day old baguette
Olive oil
Mozzarella cheese

Directions:
1. Preheat oven to 400 degrees.
2. Prepare soup. Melt butter in a large pot over medium heat. When melted, add onions and garlic to pan. When onions are tender, add tomatoes and chicken broth to pot. Add dried basil and salt to taste. Bring to a boil, then reduce heat and simmer for 15 minutes. Once the soup has simmered, take an immersion blender to the pot and blend until very smooth. Turn heat to low and keep soup hot.


3. Prepare toast. Places slices of baguette bread on a lightly sprayed baking sheet. Toast in 400 degree oven 5-7 minutes, or until bread is evenly browned. Remove from oven and set aside. Turn oven to broil.
4. Prepare the pesto. Place basil through parmesan cheese into a food processor, blend until smooth. Salt to taste (I used very little).


5. In an individual oven safe bowl, spoon soup into bowl until about 2/3 full. Spread pesto on 2 slices of baguette, place slices on top of the soup. Sprinkle mozzarella over the top of the baguette. Repeat with individual bowls. Place bowls on a baking sheet and broil in the oven about 5 minutes or until the cheese is browned.




6. Serve immediately, although I recommend letting the soups cool about 5 minutes after coming out of the oven, lest you burn your tongue :)

Recipe adapted from Heather Christo Cooks.

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